Serves 6
30 min
Thai-Inspired Pea Soup
Recipe GLPR9d8fada8ede0e3
A vibrant, creamy green soup infused with fragrant ginger, fresh lime, and Thai bird's-eye chili heat, balanced with coconut milk. Fresh frozen peas are simmered until tender and partially puréed to create a silky texture while maintaining some whole peas for pleasant contrast. Finished with bright lime juice and served with fresh Thai basil for an authentic touch.
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Ingredients
30 ounces frozen baby peas
1 whole (or to taste) Thai bird's-eye chili pepper, minced
small onion or large shallot, diced
1 inch piece fresh ginger, peeled and grated
2 limes, zest reserved from one
½ can full-fat coconut milk
2 cups water
sea salt
neutral oil or coconut oil, for cooking
fresh Thai basil or regular basil, for serving
lime wedges, for serving
sriracha sauce, for serving
Directions
Heat oil in a large soup pot over medium heat. Add the diced onion and minced chili pepper with a pinch of salt. Sauté for 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the grated ginger and reserved lime zest to the pot along with another small pinch of salt. Stir well and cook for about 1 minute until fragrant.
Add two 10-ounce boxes of the frozen peas and 2 cups of water to the pot. Taste and adjust the salt level as needed. Bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer uncovered for about 5 minutes, until the peas are tender but still bright green.
Stir in the coconut milk, then carefully transfer the hot soup in batches to a food processor or blender and purée until smooth. Return the puréed soup to the pot.
Set the heat to low and stir in 1½ to 2 cups of whole frozen peas from the remaining box. Warm through for 2 to 3 minutes, stirring gently, until heated throughout.
Finish the soup with fresh lime juice squeezed from the remaining lime. Ladle into bowls and serve topped with fresh Thai or regular basil, lime wedges, and sriracha sauce on the side.
